Potatoes

Twice Baked Potatoes

Name: Twice Baked Potatoes
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4 servings
Ingredients: 4 large Russet potatoes; 2 tablespoons unsalted butter, softened; 1/2 cup sour cream; 1/2 cup grated cheddar cheese; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 cloves garlic, minced; 1/4 cup chopped fresh chives; 1/4 cup grated Parmesan cheese; 1 tablespoon olive oil

By Camille Calloway · June 19, 2026 · Potatoes

Prep20 min

Cook60 min

Total80 min

Serves4

I still remember the first time I had twice baked potatoes at a family gathering. The combination of the crispy outside and the fluffy inside was love at first bite. Since then, I've been perfecting my own recipe for twice baked potatoes, and I'm excited to share it with you.

Twice baked potatoes are a great side dish that can be made ahead of time and reheated when needed. They're perfect for busy weeknights or special occasions. The best part is that you can customize them to your taste with your favorite toppings.

In this recipe, we'll be using Russet potatoes, which have a high starch content that makes them light and fluffy on the inside. We'll also be using a combination of butter, sour cream, and cheese to give the potatoes a rich and creamy flavor.

So, let's get started and make some delicious twice baked potatoes!

This recipe is perfect for anyone looking for a simple and delicious side dish. It's easy to make and can be customized to your taste. Whether you're a beginner or an experienced cook, you'll love this recipe for twice baked potatoes.

Why You’ll Love This Recipe

They're easy to make and require minimal ingredients.
They're perfect for busy weeknights or special occasions.
They can be customized to your taste with your favorite toppings.
They're a great side dish that pairs well with a variety of main courses.
They're a crowd-pleaser that's sure to become a family favorite.
They can be made ahead of time and reheated when needed.

Why This Recipe Works

The key to making great twice baked potatoes is to cook them twice, once to soften the potatoes and again to crisp up the outside. This process helps to remove excess moisture from the potatoes, making them lighter and fluffier.

Another important factor is the use of high-quality ingredients, such as real butter and sour cream. These ingredients add a richness and depth of flavor to the potatoes that you just can't get with low-fat or artificial alternatives.

Finally, the way you cook the potatoes is important. Cooking them at a high temperature helps to crisp up the outside, while cooking them for a longer period of time helps to soften the inside.

By following these tips, you can make twice baked potatoes that are crispy on the outside and fluffy on the inside, with a rich and creamy flavor that's sure to please.

Ingredients You’ll Need

To make twice baked potatoes, you'll need a few simple ingredients. The most important ingredient is, of course, the potatoes. You'll want to use high-quality Russet potatoes that are high in starch, which will give them a light and fluffy texture.

In addition to the potatoes, you'll need some butter, sour cream, and cheese to give them a rich and creamy flavor. You'll also need some salt and pepper to season the potatoes, as well as any additional toppings you like.

4 large Russet potatoesRusset potatoes are high in starch, which makes them light and fluffy on the inside. Look for potatoes that are firm and have no signs of sprouting or green spots.
2 tablespoons unsalted butter, softenedUsing high-quality, real butter will give the potatoes a rich and creamy flavor. Softened butter is easier to mix with the other ingredients.
1/2 cup sour creamSour cream adds a tangy flavor and a creamy texture to the potatoes. You can also use Greek yogurt or crème fraîche as a substitute.
1/2 cup grated cheddar cheeseCheddar cheese adds a sharp, tangy flavor to the potatoes. You can also use other types of cheese, such as Parmesan or mozzarella.
1/2 teaspoon saltSalt enhances the flavor of the potatoes and helps to bring out their natural sweetness.
1/4 teaspoon black pepperBlack pepper adds a subtle, slightly spicy flavor to the potatoes.
2 cloves garlic, mincedGarlic adds a rich, savory flavor to the potatoes. You can also use garlic powder or garlic salt as a substitute.
1/4 cup chopped fresh chivesChives add a fresh, oniony flavor to the potatoes. You can also use scallions or parsley as a substitute.
1/4 cup grated Parmesan cheeseParmesan cheese adds a nutty, salty flavor to the potatoes. You can also use other types of cheese, such as mozzarella or feta.
1 tablespoon olive oilOlive oil helps to crisp up the outside of the potatoes and adds a rich, fruity flavor.

Equipment You’ll Need

Large baking sheetOvenInstant-read thermometerCheese graterGarlic pressCutting boardSharp knife

How to Make Twice Baked Potatoes

1
Preheat the oven to 400°F (200°C). Scrub the potatoes clean and dry them with a paper towel. Poke some holes in each potato with a fork to allow steam to escape.
2
Rub the potatoes with 1 tablespoon of olive oil and sprinkle with 1/2 teaspoon of salt. Place the potatoes directly on the middle rack of the oven. Bake for 45-60 minutes, or until the potatoes are tender when pierced with a fork.
3
Remove the potatoes from the oven and let them cool for 10 minutes. Slice each potato in half lengthwise and scoop out most of the flesh, leaving about 1/8 inch of the potato around the skin.
4
In a large bowl, combine the scooped-out potato flesh, 2 tablespoons of softened butter, 1/2 cup of sour cream, 1/2 cup of grated cheddar cheese, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix until the potatoes are smooth and creamy.
5
Add the minced garlic, chopped chives, and grated Parmesan cheese to the bowl and mix until well combined.
6
Spoon the potato mixture back into the potato skins and top with additional grated cheese if desired.
7
Place the stuffed potatoes on a baking sheet lined with parchment paper and bake for an additional 15-20 minutes, or until the potatoes are golden brown and the cheese is melted and bubbly.
8
Remove the potatoes from the oven and let them cool for a few minutes before serving. Serve hot and enjoy!
9
To make ahead, bake the potatoes as directed, then let them cool completely. Cover and refrigerate for up to 24 hours or freeze for up to 2 months. Reheat in the oven at 350°F (180°C) for 15-20 minutes, or until heated through.
10
To add some extra flavor, try adding some diced ham or bacon to the potato mixture before baking. You can also top the potatoes with some diced tomatoes or sour cream for extra flavor and creaminess.
11
For an extra crispy outside, try broiling the potatoes for an additional 2-3 minutes after baking. Keep an eye on them to make sure they don't burn.
12
To make this recipe more substantial, try serving the potatoes with a side of roasted vegetables or a green salad. You can also add some protein like grilled chicken or steak for a more filling meal.

Expert Tips

Use high-quality ingredients, such as real butter and sour cream, to give the potatoes a rich and creamy flavor.
Don't overmix the potato mixture, or it will become gluey and unappetizing.
Add some grated cheese to the potato mixture for an extra burst of flavor.
Try using different types of cheese, such as Parmesan or mozzarella, for a unique flavor.
Add some diced ham or bacon to the potato mixture for a smoky, savory flavor.
Top the potatoes with some diced tomatoes or sour cream for extra flavor and creaminess.
For an extra crispy outside, try broiling the potatoes for an additional 2-3 minutes after baking.

Common Mistakes to Avoid

Not cooking the potatoes long enough, resulting in a hard or raw center.
Overmixing the potato mixture, resulting in a gluey or unappetizing texture.
Not using enough cheese or other flavorings, resulting in a bland or uninteresting flavor.
Not letting the potatoes cool before serving, resulting in a messy or unappetizing presentation.
Not using high-quality ingredients, resulting in a lackluster or unappetizing flavor.
Not trying different variations or substitutions, resulting in a boring or repetitive dish.

Variations and Substitutions

Try using different types of potatoes, such as sweet potatoes or Yukon golds, for a unique flavor and texture.
Add some diced vegetables, such as bell peppers or onions, to the potato mixture for extra flavor and nutrition.
Use different types of cheese, such as feta or goat cheese, for a tangy or creamy flavor.
Add some spices or herbs, such as paprika or thyme, to the potato mixture for a smoky or savory flavor.
Try using different types of milk or cream, such as almond milk or coconut cream, for a non-dairy or vegan version.
Add some protein, such as cooked bacon or diced ham, to the potato mixture for a hearty or filling meal.
Try using different types of nuts or seeds, such as chopped pecans or sesame seeds, for a crunchy or nutty flavor.

What to Serve With Twice Baked Potatoes

Twice baked potatoes are a versatile side dish that can be served with a variety of main courses. Try serving them with a grilled steak or roasted chicken for a hearty or filling meal.

They're also a great side dish for a holiday meal or special occasion. Simply bake the potatoes as directed, then top with some diced tomatoes or sour cream for extra flavor and creaminess.

Grilled steakRoasted chickenPan-seared salmonSauteed spinachRoasted vegetablesGreen salad

Make-Ahead, Storage, Freezing and Reheating

Twice baked potatoes can be made ahead of time and refrigerated or frozen for later use. Simply bake the potatoes as directed, then let them cool completely.

To refrigerate, cover the potatoes with plastic wrap or aluminum foil and store in the refrigerator for up to 24 hours. To freeze, wrap the potatoes individually in plastic wrap or aluminum foil and store in the freezer for up to 2 months.

To reheat, simply bake the potatoes in the oven at 350°F (180°C) for 15-20 minutes, or until heated through. You can also reheat them in the microwave, but be careful not to overcook.

When reheating, try adding some extra cheese or sour cream to the potatoes for extra flavor and creaminess. You can also top with some diced tomatoes or chives for a fresh and flavorful touch.

Frequently Asked Questions

What type of potatoes are best for twice baked potatoes?

Russet potatoes are the best type of potatoes for twice baked potatoes. They have a high starch content, which makes them light and fluffy on the inside.

How do I know when the potatoes are done baking?

The potatoes are done baking when they're tender when pierced with a fork. You can also check for doneness by inserting an instant-read thermometer into the potato. The internal temperature should be at least 205°F (96°C).

Can I make twice baked potatoes ahead of time?

Yes, twice baked potatoes can be made ahead of time and refrigerated or frozen for later use. Simply bake the potatoes as directed, then let them cool completely.

How do I reheat twice baked potatoes?

To reheat twice baked potatoes, simply bake them in the oven at 350°F (180°C) for 15-20 minutes, or until heated through. You can also reheat them in the microwave, but be careful not to overcook.

What are some variations or substitutions I can try?

There are many variations or substitutions you can try with twice baked potatoes. Some ideas include using different types of potatoes, adding diced vegetables or cheese, or using different types of milk or cream.

Can I use leftover mashed potatoes to make twice baked potatoes?

Yes, you can use leftover mashed potatoes to make twice baked potatoes. Simply mix the mashed potatoes with some grated cheese, sour cream, and chives, then spoon the mixture into potato skins and bake until golden brown.

How do I prevent the potatoes from becoming too dry or crumbly?

To prevent the potatoes from becoming too dry or crumbly, make sure to not overbake them. You can also try adding some extra cheese or sour cream to the potato mixture to help keep them moist.

Can I make twice baked potatoes in a slow cooker?

Yes, you can make twice baked potatoes in a slow cooker. Simply bake the potatoes as directed, then scoop out the flesh and mix with the other ingredients. Spoon the mixture back into the potato skins and cook on low for 2-3 hours, or until heated through.

The Full Recipe

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